I couldn't end the fall season without making pumpkin roll - it is one of our favorites. So, I made my last pumpkin recipe of the season last week for small group and it was delicious! This recipe is from my Aunt Ruthie.
This weekend we decorated for Christmas and seeing all of the lights and smelling the tree in my house just makes me so happy.
Pumpkin Roll
Beat 3 eggs till stiff and yellow - about 5 minutes. Then add:
2/3 cup pumpkin
1 tsp. lemon juice
1 cup sugar - Mix together
Add:
3/4 cup flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1 tsp. baking soda
Grease and flour wax paper lined jelly roll pan. Spread mixture on pan. Sprinkle with chopped walnuts or pecans (optional). bake at 375 degrees for 15 minutes. Immediately lossen edges and invert onto a towel coated with 10x sugar. Peel off wax paper and roll in towel (start with the thinnest end). Cool completely.
Mix.
1 cup 10x sugar
6 ox. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla
(whip until fluffy)
Carefully unroll cake and spread with creamed mixture. Re-roll - wrap in saran wrap, then foil - freeze, cut and serve. Can be frozen for a couple of months.
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